I don’t usually grow paste tomatoes, and when I’ve tried I’m not very successful. This year I tried again and look at this: these came from the same (Roma) plant.
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Are they specifically for tomato paste?
That’s pretty awesome! Please share what it looks like inside! I have grown oxheart tomatoes with bottoms like that.
Jam is done.
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Another stuffed tomato recipe!
The story
The recipe
I will make them next week.
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The folded and slightly torn edges of the recipe page shows it’s a much loved and used recipe!
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First BLT of the season, with a Black Krim, farmers’ market lettuce, bakery sandwich bread, and bacon cooked to shattering without a hint of bend. Kewpie mayo too.
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Even though I probably had 2 or 3 of those this week, you’re tempting me to have another for lunch today 
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I had a plain tomato sandwich every day! My favourite is toast, butter, salt and pepper. Am usually too lazy to make anything more elaborate.
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A hospital I worked in many moons ago had on the cafeteria line a huge tomato, cut to nearly the bottom and topped with a scoop of tuna salad. It was soooo good, I gotta recreate that in the micro version.
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Going to post this over here, because it is not gazpacho. This is from the Les Halles cookbook. You can serve it hot or cold. While the recipe calls for canned plum tomato, you can make this with an equal weight of fresh tomato. I would salt and drain the tomato for at least 30 minutes, if you are using fresh. The silky nature of the soup comes from potato, emulsifying with the olive oil (and then thickening slightly when the pureed soup is reheated after it is blended).
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Is the fennel pureed along with the potato?
Yes. All of it is pureed in batches (or, if you have a Vitamix, I suppose you could get most of it at once) and then brought back together on the stove to cook through just a little longer. Also, this soup is not strained, so the fiber that would help with thickening stays in the soup!
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I made this, using balsamic vinegar, having no wine vinegar, and chicken stock instead of water. It came out great. The next week my wife asked me to make it again, Still came out great.
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Sweet! It’s still on my (ever-expanding) list of things to make.
I like to roast tomatoes, remove the skin and then make tomato soup with some chicken (Better Than Bouillon) with the left over liquid. Aromatics: shallots and a little rosemary. Olive oil of course but also a pad of butter.
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This sounds amazing
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Blue Gold heirloom. Bought from Spencer at the annual Chez Panisse tomato seedling sale….but grown in SoCal because I didn’t realize I didn’t get enough sun. Very tasty.
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